2 pkgs. chicken wings
2 eggs, beaten
1 c. flour
2 c. oil

SAUCE:

1/2 c. soy sauce
1/4 c. mirin
1/2 c. sugar
1/4 tsp. fresh ginger roots, grated

Cut chicken wings into sections. Dip in eggs, roll in flour. Deep fry chicken in oil over medium heat. Drain on cake rack.

Combine sauce ingredients and bring to boil. Simmer 10 minutes until slightly thickened. Soak drained chicken wings in sauce for 15 minutes. Drain and sprinkle toasted sesame seeds on top and serve.